Category Archives: Breakfast

In my search for the perfect Keto friendly bread I’ve tried many recipes. I came across cloud bread on another site awhile back and decided to try it out. Cloud bread has been been a staple of Keto dieters online for many years so I felt it needed to be tried. This recipe is very simple in that it only requires four ingredients. Odds are you already have them on hand and these can be whipped up tonight!

The flavor has a mild egg flavor which makes sense since they’re almost all egg but this makes them a wonderful addition to the breakfast menu. They’re best served warm from the oven with butter or sugar free jelly. Cloud bread stores well in the refrigerator for up to 7 days. To reheat them place them in the toaster on low to medium and watch them closely. I’ve noticed when they start to singe they begin to smell strongly of egg so that’s your cue that they’re done!

Low Carb Keto Cloud Bread

Preheat your oven to 300 degrees Fahrenheit. A silpat (I love these! Artisan Silicone Baking Mat) on a cookie sheet is helpful when baking this recipe. Otherwise spray your cooking sheet with non stick cooking spray in preparation for later. While your oven is heating separate your eggs. Place the whites in one bowl and the yolks in another. Choose a larger bowl for your egg whites as you will need the room later on.

First mix the egg yolks, cream cheese and salt in one bowl until smooth. Add the baking powder to the larger bowl containing the egg whites and whip with a hand mixer (Turbo is good. More power. KitchenAid 7-Speed Hand Mixer) until the eggs form stiff peaks. This may take 5-10 minutes but be patient. The key to this recipe is the amount of air contained in the egg whites that gives it that light and fluffy texture. No pressure here but once you’re done whipping the egg whites it’s essential to perform the rest of the recipe quickly as the mixture will begin to melt. Take a silicone spatula and quickly but GENTLY fold the yolk mixture into the whipped whites mixture. It is crucial during this step to stir them only as much as needed to blend the two mixtures completely without working the air out of it.

Spoon the mixture into 12 even rounds on your silpat/cooking sheet. If you want at this step sprinkle your favorite spices over the top of your future breads.

Place on the middle rack of your oven and bake for 18-20 minutes at 300 degrees Fahrenheit. They will start to brown slightly at this point. Next set your oven to broil and let the oven further brown the tops of your cloud breads. Watch them carefully! Burnt cloud bread isn’t very tasty.

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We’ve been on a bit of bread kick around here lately. Finding a decent substitute has been a goal of ours since we started keto. This recipe is adapted from the Red Mill webpage using one of their many low carb baking mixes. I try to stay away from anything labeled “low carb” because they’re typically infused with tons of sugar alcohols. This baking mix doesn’t however it does contain wheat gluten and a small amount of cane sugar. The net carbs per slice are around 5 net carbs so this is a bread that should be eaten sparingly. The bread is very dense like a whole grain loaf of bread and it retains some moisture. Even so it does toast in the toaster. It’s almost sweet to the taste buds and makes a very good breakfast type bread.

The net carbs on this recipe are dependent on how thick you slice the bread. When slicing the bread into 20 slices the net carbs works out to 5.1g net carbs per slice. These slices are about 3/4 the thickness of regular sliced white bread. You could attempt to slice the bread into more slices which would lower the carb count per slice even further but this might be difficult to do and require a very sharp bread knife.

Preheat your oven to 350 degrees Fahrenheit. In a large dry mixing bowl mix the low carb baking mix, baking powder, nutmeg and sweetener together until well blended. Make a well in the center of the dry mixture and add the oil, water, eggs and vanilla to it. Mix well with a fork or whisk until all the ingredients are blended. This should only take a minute or two. Spray an 8×4 loaf pan with non stick cooking spray. Add the bread batter to the pan and spread it out evenly. Bake at 350 degrees for 50-60 minutes. Check the center with a toothpick to insure it is done. The toothpick should come out clean when it is cooked throughout.

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One of the biggest struggles in the Keto lifestyle is adjusting to a life without bread. Sandwiches? Toast? Hamburgers with buns? All a thing of the past. Or are they? Recently I came across a recipe for a low carb ketogenic friendly bread that really takes a bite out of those cravings! While this bread isn’t difficult to make it does take special attention so some finer details to make it “fluffy” enough to match that feel that only bread provides. This recipe is adapted from ketoconnect.net.

Low Carb Keto Bread

Preheat your oven to 375 degrees Fahrenheit. While the oven is preheating separate the eggs splitting the whites and yolks into different bowls. Add the cream of tartar to the egg whites and beat the eggs with a hand mixer (KitchenAid 7-Speed Digital Hand Mixer) until peaks are formed. Whipping air into the egg whites at this stage are what gives the bread that fluffy texture. If you want denser bread go easy on this step or not at all.

Mix the egg yolks, butter, almond flour, baking powder and salt in a food processor (Hamilton Beach 12-Cup Food Processor) until all the ingredients are combined well. Some lumps won’t matter but it’s best to try and get them all out at this stage.

Add 1/3 of the egg whites to the mixture and continue to process it until it is well mixed.

Critical point! Add the remainder of of the egg whites to the processor and mix it in. Do this only long enough to mix it and no longer. This will insure the air isn’t worked out of the egg whites entirely and add the fluff we’re looking to create!

Finally pour the mixture into a buttered 8×4 loaf pan (Calphalon Bakeware Loaf Pan) and bake at 375 for 30 minutes. Check the bread by piecing it in the middle with a toothpick. If the tooth pick comes out clean it’s done. If there is some dough stuck to it then it needs more time.

Here is a helpful video if you’re struggling with getting those egg whites fluffy!

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The ketogenic way of eating includes a lot of eggs. Having a perfectly cooked hard-boiled egg can make or break your planned meal! So as a helpful hint I’m going to tell you have to make your hard-boiled eggs perfect the way YOU want them!

Perfect Hard Boiled Eggs

The trick to the perfect hard-boiled egg is starting off with cold water and ending with cold water. Place your 6 eggs in your empty pot and cover them with cold water from the faucet. There should be at least one inch of water above the eggs in your pot. Place your pot on the stove and set to high heat. Bring the water to a full rolling boil. As soon as the water has come to a full rolling boil take the pot off the heat and cover with a tight-fitting lid. This will keep the heat in and continue to cook the eggs. Here is where you decide how you want your eggs cooked. Set your Owlet Kitchen Timer to match your desired egg consistency to the list below.

For runny soft-boiled eggs (barely set whites): 3 minutes

For slightly runny soft-boiled eggs: 4 minutes

For custardy yet firm soft-boiled eggs: 6 minutes

For firm yet still creamy hard-boiled eggs: 10 minutes

For very firm hard-boiled eggs: 15 minutes

When the timer is up stop the cooking process by placing your pot under the faucet and running cold tap water over them. You can speed the process up by adding ice to the pot after you’ve run cold water for a few minutes. You can store the whole unpeeled eggs in the fridge for up to one week after cooking. We cook enough to satisfy a weeks needs at a time so we always have a quick egg salad meal option. All that’s left to do is crack, peel and eat! Enjoy!

Side note: I feel like this is a good place to add that eggs are not a carb-less food. Eggs contain the natural sugars essential to the development of chicks. Many ketogenic dieters don’t understand that and as a result eat more eggs and don’t count those carbs. Over consumption of eggs might be a contributing factor to some weight loss stalls.

Breakfast foods can get stale after awhile. We can go through a carton of eggs here in about half a week. Fried eggs, boiled eggs, scrambled eggs etc. Everyone once in awhile it’s nice to change it up a big and have a nice big fluffy omelet! Today I made a great tasting and simple omelet that tastes wonderful! The secret to a good omelet? Lots of air! (And a nice whisk!) Listen up baby birds cos’ I’m going to show you.

Bacon, Ham and Cheese Omelet

Now the secret to making your eggs nice and fluffy in your omelet is air. The first thing you want to do is crack your two eggs into a container that is large enough you can use a large whisk with. Add your heavy whipping cream to the eggs. At this point take your whisk and whip the eggs like they owe you money. I won’t judge. Once you feel them getting slightly stiff it’s time to add other stuff. Break your bacon up into small pieces and add your bacon and ham to the eggs. (I put my bacon in before whisking them. It doesn’t really matter as long as you can get the eggs whisked!)

Melt 1 tablespoon butter in a small skillet over medium low heat. When cooking omelets you don’t want to scorch your eggs before they’re cooked all the way!

The top of your eggs should start drying out but the bottom will burn before it’s cooked all the way through. At this point I usually take two spatulas and flip my omelet over to cook the top part. (It takes some skill and practice. You’ll probably make a few messes before you get the hang of it!) Leave it turned over for 30 seconds or so and then flip it back over. Take your cheese and place it on half the omelet then fold the other half over and leave on the skillet for another 30 seconds to melt the cheese. If you’ve done everything right you should have a great tasting omelet on your plate! Enjoy!